Grill & Vine - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 12, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: Some cleaning is required underneath the dry storage shelves.
Corrective Action: Ensure that this cleaning is completed.
 |
| 402 | Critical Food is protected from contamination (Sec 12(b))
Observation: Some vacuum sealed fish was stored under refrigeration, which is a botulism type E hazard.
Corrective Action: Ensure that all vacuum sealed fish is stored in the freezer or the package is opened when the product is thawed. The packages were opened at the time of inspection to eliminate the botulism risk as they had not been stored in the fridge for longer than 24hrs.
|
| 704 | Written procedures to ensure critical limits are met (Sec 23 (3)(c))
Observation: Temperature logs for the kitchen are not complete as they only include the large refrigeration units.
Corrective Action: Temperature logs must be updated to include daily monitoring of all cold holding and hot holding units on the premises. Update and implement this new temperature monitoring program. Reinspection for this item on January 21st.
|
Comments:
Premises is very clean and well maintained. Reinspection for the items on this report is scheduled for January 21st, 2015
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Sanitizer bucket and spray bottles contain 200ppm quats as required.
· All food storage practices are satisfactory except where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· The washrooms are clean and well-supplied.
· Food contact surfaces are generally smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair except where noted.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning